Meal and wine pairing
Photo by HarshLight(CC BY 2.0)
https://www.flickr.com/photos/harshlight/5298917325/
Entrecote with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Synonyms: Delmonico steak with pepper sauce / Delmonico steak with poivrade sauce / Entrecote with pepper sauce / Rib eye steak with pepper sauce / Rib eye steak with poivrade sauce / Scotch fillet with pepper sauce / Scotch fillet with poivrade sauceThis dish pairs well with 6 drinks :
Drinks and wines types
Cahors
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.
Cornas
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.
Côtes du Rhône Rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Languedoc Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Milk stout
Beer(s)
Serve at 13-15°C or 55-59 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months.
Saint-Chinian Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 8 years old.